Ingredients
Yohurt
- 1000 grams whole milk
- 70 grams milk powder
- 40 grams raw sugar
- 1 tablespoon Vanilla Paste, (I use TMX made)
- 200 grams Starter Yoghurt
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I'm cooking this todayRecipe's preparation
1. Place milk, milk powder, raw sugar and vanilla paste into bowl and heat 25min/90deg/sp3.
2. Remove bowl and allow mixture to cool in bowl to 37deg. Skim off any skin that has formed on top of the mixture.
3. Replace bowl and add yoghurt starter to the mixture. Heat 20min/37deg/sp1.5.
4.Meanwhile, pour boiling water into thermoserver and place lid on.
5. When timer is finished, pour water out of thermoserver and dry. Pour mixture into thermoserver from tmx bowl, ensuring you get all vanilla beans from the bottom of the bowl.
6. Place lid on and wrap thermoserver in towel. Allow to sit undisturbed for 8-12 hours.
7. Scoop into airtight container and keep in the frdige for up to 10 days.
Remember to retain 200gms as starter for next batch.
Tip
I use Barambah Organic yoghurt as my starter, and usually get 12-15 batches before having to buy another starter.
You could omit the sugar, or adjust to suit taste or health preference.
For an even creamier result, add 100gms cream to step one.
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
AshleaBabekuhl:use for scones, pancakes, pastry, cakes ect
This is a fabulous recipe, thanks for sharing. It is much nicer than store bought yoghurt.
For the people that have had failures, there are a couple of points that I haven't seen mentioned. If you are using store bought yoghurt as your starter it needs to be 'Pot Set' otherwise it doesn't have the right culture as a starter (apparently). Also you need to treat the yoghurt quite gently when adding in the starter. I don't always put it up to speed 1.5, or if I do only for a short time. And of course the obvious, making sure your milk is definitely back to 37 degrees before adding the starter or you will kill the culture. And use a squeaky clean bowl.
mixxy:I've been wanting to double the recipe but wasn't sure how. Did your method work ok?
weavemix: I do 2 washed egg shells and vinegar on speed 10 for 30 seconds then wash as normal. Since I've been doing that I've had no issue x
what would i use if i don't have the thermo server please
Has anyone had any trouble with the yoghurt carrying a smell from the lid of the thermomix. I have a tm6 and mainly do savory/dinner dishes in my thermomix. The lid seal smells like onion/garlic. When I made the yoghurt it had a onion taste to it, my daughters wont eat the yoghurt. Maybe I might have to purchase a seperate yoghurt lid? I have tried soaking in vinegar and biacarb, with no success.
This is a great recipe, I have used it a few times and love it, very easy 😉
I love when recipes say "never fail", then it does.
total failure for me.
Only slightly thicker than milk.
tastes fine, but not useable as a yoghurt.
very disappointed as I made this with my last 200g of Jalna yoghurt to avoid the shops whilst we're in lockdown!
MagsRod: hi
I doubled the recipe today
But I cooked for 50mins before the cool down process.
Cooled in fridge in 2 bowls as there is alot of liquid there
Then when I did the second cook I cooked for 40mins not the normal time.
I have only just put in the fridge but it seems nice and thick I will taste test in the morning.
A complete failure here. Hoping it will thicken up overnight in the fridge.
No idea how to fix it, pretty unimpressed.
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